I got 3 dozen cookies using a 1-tablespoon cookie dough scooper and baked them for 10-11 minutes. Make sure that the dough is COLD and firm (freeze for 50 minutes) and coat with LOTS of powdered sugar (color of cookies shouldn't be visible underneath). I scooped the dough and dropped it directly into the powdered sugar, then rolled the top and sides around. It has a moist, fudgey inside. I've made 1/3 of the dough into crinkles, 1/3 mixed with 1/2 cup chopped, toasted, skinned hazelnuts for a completely different cookie, and froze the rest. But as a dark chocolate-lover, a deeper, richer flavor would be perfect for my taste. Next time, I may use Dutch-processed cocoa and dissolve instant coffee granules into the oil.
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I got 3 dozen cookies using a 1-tablespoon cookie dough scooper and baked them for 10-11...